Foodie Guide

Breading
1 cup flour
1 cup cornmeal
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon onion powder

Green Goddess Dip
2 tablespoons scallions
3 tablespoons parsley
2 tablespoons tarragon
2 tablespoons chives
2 tablespoons lemon juice
3 tablespoons tarragon vinegar
1 tablespoon chopped anchovies
2 cups mayonnaise (preferably homemade!)

Oysters
24 shucked oysters
1 tablespoon Tabasco
1/2 tablespoon Worcestershire
1 tablespoon salt
1 tablespoon pepper
1 tablespoon lemon juice
1 cup buttermilk

Breading: Combine all ingredients in a bowl. Green Goddess Dip: Mix all ingredients together, except the mayonnaise, and place in a food processor and puree until very smooth. Add the mayonnaise and puree one more minute. Oysters: Mix all marinade ingredients together and toss with the oysters. Marinate for one hour. Drain well, pat dry, toss with breading, fry at 375 degrees for sixty seconds. Rinse and drain one bunch of watercress and toss with olive oil, lemon juice, red wine vinegar and shallots. Line 4 plates with dressed watercress. Immediately after frying, place oysters and dip on the same plate and serve! Serves 4.